Milkshake in a blender

Despite the fact that the recipe for a milkshake is not the most difficult, ignorance of a number of rules and tricks can make the cooking process a simple translation of the products: you won't get that taste from “childhood”. What is important to remember when selecting components for a milkshake, and what principles should be guided by preparing and mixing them? Is it possible to make a milkshake in a blender without ice cream, without compromising its taste?

How to make the most delicious milkshake in a blender?

The highlight of the cocktails is that they have a lot of different notes, but it is difficult to distinguish the main one. It is for this reason that they were loved even by those children who practically did not drink milk. How to achieve the same effect?

• Track the temperature of the main ingredient - milk. It should not be very cold, but it can not be heated. Professionals say that for the right milkshake the temperature of this component should be exactly 6 degrees. At the same time, the milk may be slightly warmer (according to some recipes it is boiled), but it cannot be cooled before mixing all the components of the drink, and then it is impossible to raise the temperature to the desired level. Thus, it is acquired exactly before the start of preparation and is not placed in the refrigerator for a long time.
• Do not take skimmed milk - even if you follow the figure, it is better to pamper yourself with a full-fledged tasty cocktail from time to time, rather than to make it absolutely tasteless, but less calorie. Moreover, the difference in energy value is not so great, but the perception varies considerably. It is best to use milk of 3.2% fat, but in its absence, you can take 2.7%.
• As for ice cream, professionals recommend avoiding a large amount of additives in it. This not only allows you to cause minimal damage to the figure, but also relieves unnecessary taste or aroma, which invariably accompanies the overloaded with “chemistry” ice cream. In addition, the wrong composition entails the inability to give the dish the desired consistency - especially often there are stratifications.

Of course, it is preferable to make the ice cream yourself, especially since it is not difficult, but it takes time. If this is not possible, choose the easiest ice cream from those present in the store.

Classic recipe

As for the traditional recipe, here there are only 2 ingredients - milk and ice cream. If they are of good quality, they do not have to add anything, and the process itself takes a few minutes, after which you can enjoy a drink. However, sometimes you have to take vanillin or icing sugar. And in order for the cocktail to turn out exactly "by that very", it is recommended to make ice cream by yourself, the recipe of which is given below.

Composition:

• Powdered milk - 1.5 tsp.
• Milk 3.2% fat, fresh - 200 ml
• Icing Sugar - 37 g
• Starch - 1 tsp
• Vanillin - 1/4 tsp.

Cooking:

1. Pour 150 ml of milk into a small metal pan, pour all the volume of powdered sugar and sugar into it. Heat in a water bath, stirring with a spoon. When the dry ingredients dissolve, and the mixture begins to boil (!), Throw a pinch of vanillin. After that, it is necessary to allow it to reach a boil, while mixing starch in 50 ml of cold milk.
2. Put the milk with starch into the boiling liquid, let it thicken a little and remove from the stove. This moment of waiting usually lasts only 5-7 minutes. Pour the liquid into a can or a special container, cool at room temperature and transfer to the freezer for 3-4 hours.
3. After the ice cream is ready, you can proceed directly to the creation of a cocktail: the proportions indicated below correspond to GOST, and you can vary them at your own discretion.
4. Milk and ice cream are combined in equal proportions: per 1 tbsp. milk should use the same amount of ice cream. Before the milk is poured into a blender, it is boiled and cooled to 6 degrees. Then the components are whipped for 1.5-2 minutes, the speed is set to the maximum.

If the correct ice cream was purchased (prepared), and the milk is fresh and meets the temperature norm, the drink will be airy, gentle, with a homogeneous consistency and large bubbles on the surface.

Blender Fruit Milkshakes: Recipes and Tricks

If we turn to the same GOST, the correct fruit milkshake was prepared on the basis of natural syrup or juice, but today it is often added with artificial colors and flavors, as a result of which this drink has no relation to fruit. It is better to use fresh or frozen fruits and berries, but here it is worth remembering that their number is minimal, otherwise the drink will turn into a smoothie - a dense nutrient mass. However, why not?

• The most satisfying is recognized as a milkshake with a banana in a blender. It requires 70 g of ice cream, 250 ml of milk and 150 g of banana pulp. First you need to grind in a blender a fruit with a small amount of liquid (about 50 ml), then add ice cream, and the last to pour milk. The total duration of whipping ingredients at maximum power - 5 minutes.
• The most delicious most consider strawberry milkshake. 200 ml of milk accounts for 80 g of ice cream and 5-7 strawberries. If it has been frozen, let it thaw to let the water flow. Otherwise, it will negatively affect the consistency. All ingredients are whipped at the same time, for 1-2 minutes.
• The most interesting combination of recognized kiwi and cinnamon. If desired, you can add a handful of blueberries here. To serve a cocktail you need 150 ml of milk, 60 g of ice cream, 1 kiwi, 1/3 tsp. cinnamon, 30 ml of creamy yogurt. Kiwi must be cut before laying in a blender.

In fact, a fruit milkshake can be made absolutely with any additives, but you should pay attention to their density: watery berries and fruits require a decrease in the proportion of milk, while very dense ones - on the contrary, need more liquid.

Cooking a delicious drink without ice cream

Those who do not have time to look for or prepare ice cream, or do not like its taste and composition, are advised by professionals to try making a milkshake without it. However, in order to preserve the original consistency, you will have to go for tricks, therefore, the density will be provided by frozen milk, natural yogurt and ice.

Composition:

• Milk - 250 ml
• Yogurt - 70 ml
• Ice cubes - 3-4 pcs.
• Vanilla sugar - 1 tsp.

Cooking:

• Hold the milk in the freezer for 4-5 hours, so that it does not just grab, but completely freezes. Then transfer to a blender, beat for 2-3 minutes, until the mass starts to turn into liquid.
• Add yogurt, vanilla sugar and ice cubes, beat another 1 min. It is important that the ice remains crumbs, and not turned into water.

In conclusion, it is worth noting that the key to a successful milkshake is the speed of the mixer. The higher it is, the more likely the appearance of a strong foam, as well as the downed, dense, but delicate texture of the drink itself. Some professionals, instead of a blender, take a hand mixer with beaters with whips, if it has more power.